Tomato and Basil Sauce
(Low-Fat Pesto-y Sauce)
Good on pasta as a low-fat basil sauce with more liquid than traditional pesto. It’s also good on such things as grains, steamed vegetables, and cold cooked chicken.
2 large cloves garlic, finely minced (2 tsp.)
1 cup seeded, chopped tomato
3 Tbs. minced fresh basil
2 tsp. olive oil
½ tsp. salt, if desired
Several dashes cayenne
In a blender puree the garlic and tomato. Put mixture in a nonreactive bowl. Stir in the rest of the ingredients. Serve at room temperature.
(From Jane Brody’s Good Food Book)
Susan Tornheim
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